Snuggly Duckling Bean and Bacon Soup

I have a dream! I have a dream! I just want to see the floating lanterns gleam.

If you love Tangled, you might know The Snuggly Duckling is where Flynn Rider (aka Eugene) takes Rapunzel for some food in an attempt to persuade her to go back to her tower.

While they don’t actually end up eating, this recipe seemed like something the tavern would serve! Easy and delicious (and what ruffian in that tavern wouldn’t like a soup made of beans and bacon?).

Ingredients:

1 lb dry Navy Beans
3-5 strips of Bacon, cut up and uncooked
1/2 Onion, chopped as you like it
1/2 C chopped Carrots
1 stock Celery, finely chopped
8 C Chicken Stock or 8 C water + 8 tsp Chicken Bouillon

Directions:

Soak your beans over night or follow the directions on the bag for a quick soak the day of. (Make sure you have a good 4 hours following your quick soak if that’s the route you take.)
In a large pot, bring together your soaked beans, Bacon, Onion, and Chicken Stock or Bouillon + water. (I have always used Chicken Bouillon except maybe once. Both ways work, but I prefer using Bouillon because I always have it on hand.)
Bring your ingredients to a boil, then lower to a simmer. Cover and simmer for 1-2 hours. Check your beans after an hour. If they feel like they are decently soft, move on to the next step. It not, give them another hour to be sure.
Add your Carrots and Celery and check your broth. If you feel it’s running low, add a cup of water or so. *You do not need to add more bouillon or stock. It should be plenty salty even with added water.*
Bring your soup to a boil, then lower it again to simmering and cover it for another hour. Check the soup to see that your beans and vegetables are soft. If they’re still a little crunchy, cook for another hour or so.